Introduction

This veggie protein-packed wrap is a flavorful and nutritious meal perfect for breakfast, lunch, or a light dinner. Combining sautéed vegetables, scrambled eggs, black beans, and fresh toppings, it’s both satisfying and easy to prepare. Wrapped in whole wheat tortillas, it’s a wholesome option for anyone looking to enjoy a balanced meal on the go.

A close-up view of two halves of a breakfast burrito cut to show layers inside, wrapped in a light brown whole wheat tortilla, placed on a white plate atop a white marbled surface. The visible layers inside include scrambled yellow eggs mixed with small pieces of orange cheddar cheese, dark black beans, bright green chopped cucumbers, fresh green spinach leaves, red bell pepper chunks, and small purple onion pieces, all mixed together to create a colorful, textured, and fresh look. The burrito halves are stacked slightly, with one leaning on the other, showing the rich filling inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red bell pepper, diced

1 small zucchini, diced

1/2 red onion, finely chopped

30 g baby spinach, chopped

1 small tomato, seeded and diced

6 large eggs

56 g shredded cheddar cheese or plant-based alternative

60 ml milk, dairy or plant-based

130 g black beans, drained and rinsed

4 large whole wheat tortillas

1/2 avocado, sliced

60 ml salsa

2 tablespoons chopped fresh cilantro (optional)

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the chopped red onion, diced bell pepper, and zucchini. Sauté for about 5 minutes until the vegetables are softened.

Step 2: Stir in the chopped spinach and diced tomato. Cook for 2 more minutes until the spinach wilts.

Step 3: Add the black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for another minute, then remove the veggie mixture from the skillet and set aside.

Step 4: In a bowl, whisk together the eggs and milk. Pour the mixture into the same skillet and scramble the eggs until just set.

Step 5: Remove the eggs from heat and gently fold in the shredded cheese.

Step 6: Warm the whole wheat tortillas in a dry skillet or microwave for about 20 seconds to make them more pliable.

Step 7: To assemble each wrap, layer the veggie mixture, scrambled eggs with cheese, avocado slices, and salsa in the center of each tortilla. Sprinkle with fresh cilantro if using.

Step 8: Fold the sides of the tortillas inward, then roll them tightly to enclose the filling. Serve immediately or wrap in foil for an easy on-the-go meal.

Tips & Variations

Swap cheddar cheese for a plant-based alternative to make this wrap vegan-friendly.

Add hot sauce or jalapeños for an extra kick of spice.

Use spinach or kale in place of baby spinach for a different green.

For added crunch, include some chopped nuts or seeds inside the wrap.

Make it heartier by adding cooked quinoa or brown rice to the veggie mixture.

FAQs

Can I make this wrap ahead of time?

Yes, you can prepare the veggie mixture and scrambled eggs in advance and store them separately. Assemble the wraps just before eating to keep the tortillas from getting soggy.

What can I use instead of black beans?

You can substitute black beans with pinto beans, chickpeas, or lentils depending on your preference or what you have on hand. Each option offers a good protein boost and slightly different flavor.